2 egg whites; optional if you do the cottage cheese version. Reduce the water by two tablespoons.
330 grams (2⅝ cups) all-purpose flour
Pinch of salt
Filling options:
600 g (about 4 cups) Boiled Potatoes mashed or fried, 1 onion chopped and fried' salt and pepper to taste
600g (about 4 cups) dry cottage cheese, two egg yolks, salt and pepper to taste
600g (about 4 cups) fruit or berries
Instructions
In a bowl, combine the hot water, oil, salt, 1 cup of flour, and egg whites if used.
Mix till it is a paste.
Then, continue adding more flour, stirring with a spoon.
Once the mixture thickens, remove the dough from the bowl and transfer it to a floured, clean surface.
Your dough should be firm but not overly tight; it should still be workable. I’ve included the flour I used in the recipe but add it gradually in case you require less.
Keep kneading till it no longer sticks to your hands or the work surface.
Cover the dough and let it rest for approximately 20 minutes.
Prepare the filling
Potatoes or any precooked filling should be cooked beforehand so the filling has time to cool down.
Cottage cheese is mixed fresh.
Fruit is also prepared fresh. If using canned cherries, drain them well in a colander.
Roll out the dough and cut it into the desired form, round or square
Fill each with about a tablespoon of filling and close tight.
Bring salted water to a boil,
add about a dozen pierogi at a time,
stir, and bring to a rolling boil. Once they float (ca 5 minutes), they are done.
Remove the pierogis from the boiling water immediately and serve
Recipe by Northern Homestead at https://northernhomestead.com/homemade-pierogi-recipe/